Caprese Sandwich
If you're a Caprese salad fan, you'll love this Caprese Sandwich recipe! Juicy tomatoes, fresh basil, peppery arugula, and rich mozzarella are sandwiched between two soft focaccia layers. It's the perfect vegetarian sandwich to enjoy at summer brunches, lunches, picnics, and more.
Servings: 4 servings
Calories: 358kcal
Ingredients
- 4 focaccia pieces - note 1
- 20 fresh basil leaves - note 2
- 2 4-ounce buffalo mozzarella balls - note 3
- 3 tomatoes - note 4
- extra virgin olive oil
- 1 cup arugula
- 2 tablespoons basil pesto - optional
- Salt
- Black pepper
Instructions
- Slice the tomatoes and mozzarella. Cut the focaccia pieces in half (see note 1).
- Assemble the sandwich: spread the basil pesto (if used) on the focaccia's bottom layer. Add the arugula, mozzarella, and tomato slices. Top with basil leaves, season with salt and pepper, and finish with a drizzle of extra virgin olive oil.
- You can eat it cold or toast the focaccia in a hot pan for 3 minutes on each side (although I prefer it cold).
Notes
Note 1: You can also use any other Italian bread like ciabatta or Tuscan bread.
Note 2: If you can find it, use Italian Genovese Basil. It’s sweet and slightly spicy, perfect for this sandwich.
Note 3: Whatever you do, please don't use vacuum-sealed mozzarella. Try to find original buffalo mozzarella, made with buffalo’s milk, it’s creamier, richer, and more flavorful.
Note 4: Beefsteak tomatoes are best. If you can’t find them opt for sun-riped local tomatoes or the best red juicy tomatoes you can find.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 358kcal | Carbohydrates: 31g | Protein: 18g | Fat: 18g | Sugar: 2g